See my previous post about this cheese for the details. After eight weeks, it should have been ready, but I kept expecting it to get *really* soft and it didn’t, possibly due to my stupidly giving it a B. linens wash.

After 12 weeks, I couldn’t wait any more.

The rind was completely wrong (peau de crapaud), but the spruce band holding it together had the proper mold:

I left it out at room temp for some 12 hours. Freed from its bondage, the paste starting gooping out and broke the rind, which shouldn’t have been that dense/dry.:

But, you ask, how did it taste? Okay, not great. Camembertish with some hints of Limburger, certainly due to the incorrect wash. The parts nearest the rind were a bit ammoniacal, unsurprisingly after such a long aging. Otherwise pretty good, unctuous if a bit over-salted.

Yum (-ish).

-R